QUINOA, BROCCOLI, AND CHEESE CASSEROLE

Quinoa, Broccoli, and Cheese Casserole image

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups quinoa, rinsed in a fine sieve
2 tablespoons light olive oil
1 large onion, chopped
2 medium broccoli crowns, cut into bite-size pieces
1 cup grated sharp cheddar cheese or cheddar-style soy cheese
Salt and freshly ground pepper to taste

Steps:

Preheat the oven to 375°F.
Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa, cover, and simmer gently until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and about 1/4 cup water. Cover and steam until the broccoli is just a little more done than tender-crisp, 5 to 7 minutes.
In a mixing bowl, combine the cooked quinoa with the broccoli mixture and half of the cheese. Season with salt and pepper and stir well. Transfer the mixture to a lightly oiled, shallow 2-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.
Menu
Quinoa, Broccoli, and Cheese Casserole (this page)
or
Quinoa and Corn Pilaf (page 105)
Avocado and Pinto Bean Salad (page 45)
Warm flour tortillas
Sautéed zucchini and/or yellow summer squash
nutrition information
Calories: 284
Total Fat: 13g
Protein: 12g
Carbohydrate: 30g
Cholesterol: 20mg
Sodium: 129mg